Chipotle-Corn Salad

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This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, has been a summertime picnic staple for Grace Parisi ever since she discovered canned chipotles in adobo sauce years ago at her neighborhood Latin grocery store. Now these chipotles are available in the Latin section of big supermarkets all around the country as well.

Total Time:
0:20

Level:
Easy

Yield:
up to 6 servings

Serves:
4

Ingredients

5 ear corn

0.50 medium Vidalia or Walla Walla onion

1 tbsp. extra-virgin olive oil

0.25 c. sour cream

2 tbsp. sour cream

2 tbsp. fresh lime juice

2 chipotle chiles in adobo sauce

1 scallion

Salt and freshly ground pepper

Directions

Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.

In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles and sliced scallion and stir in the charred corn and onions. Season the corn salad with salt and pepper and serve immediately.

Make Ahead: The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.